Add breadcrumbs to the mixture, but not too many breadcrumbs. Breadcrumbs act as a filler and they also prevent the meatballs from becoming too dry by absorbing some of the meat juices released during cooking. Too many breadcrumbs can ruin the texture of your meatball though, turning it into something more like stuffing rather than a mini-meatloaf.
You're looking to use around 3 tablespoonfuls of fresh crumbs per pound of mince. Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. To add the beef flavor into the dish I used beef broth and lots of herbs.
First, start out with your hot pan and the bowl of your meatball mixture close by. Not letting the meatballs sit and rest in a pan, but instead quickly making them and placing them in the skillet helps them stay round.
Baking them gives the meatballs a little more flavor without additional oil since you are searing the outside under the broiler in your oven. Sometimes people soak a few slices of bread in water, squeeze out the water and add the mushy bread into the mixture to help keep meatballs from falling apart.
Please the meatballs in a large saucepan and cover them with marinara sauce. Heat simmer over medium-low heat for 55 minutes, with the lid cracker slightly. Too much egg, therefore, is not a good thing. Create a free Team What is Teams? Learn more. How to stop meatballs falling apart when frying Ask Question. Asked 11 years, 4 months ago. Active 6 years ago. Viewed k times. Does anyone have any suggestions as to what I did wrong, or what I could try next time?
Improve this question. Aaronut Jacob Jacob 1 1 gold badge 3 3 silver badges 5 5 bronze badges. They're far less fragile in the frying pan after that. I think your problem may be in the mixing. I find that the more you kneed the mixture, the more it maintains its structure when frying. Add a comment. Active Oldest Votes. Improve this answer. Aaronut Aaronut And means less washing up and makes the whole thing quicker.
I've never heard of this; it sounds really interesting though, and I'd like to try it next time I make meatballs. About how long does it take to cook them this way?
You don't need to worry about overcooking as much with this method though. This is a good approach, but it doesn't brown the meatballs for the maillard reactant flavors. SAJ14SAJ: Correct, it doesn't; it's not supposed to, it's for cooks who want them to come out soft and tender rather than crusty and, well, browned. Maybe it's my upbringing but I don't actually like the toughness of Italian-style meatballs. Show 1 more comment. Sam Holder Sam Holder Flour works when frying your meatballs.
However, you have to make sure to not overcoat the meatball. I coat my meatballs in flour and then use a sifter to make sure they're not overcoated.
I find the main reasons my meatballs fall apart are: They stick to the pan and pull apart They're not quite well combined enough. Works well for fishcakes too. You should have 35 to 40 meatballs. In a small bowl, mix all the sauce ingredients. Heat a wok on high for 30 seconds. Add the sauce and bring it to a boil. Reduce the heat to medium and add the meatballs. Cover and cook for 3 to 4 minutes. Uncover and roll the meatballs gently with a spatula and cook an additional 3 to 4 minutes.
Remove the meatballs and sauce to a dish and serve. Facebook Twitter Email. How do I keep my meatballs from falling apart in the sauce? Susan Selasky Ask the Test Kitchen.
Show Caption. Hide Caption. Watch Susan Selasky make the meatballs.
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